Chicken katsu with sesame cabbage salad

Step 1/4

• 1 Chinese cabbage
• 1 shallot
• ½ clove garlic

• cutting board
• knife

Chop Chinese cabbage into fine ribbons and set aside. Mince shallots and garlic.

Step 2/4

• 3 tbsp mirin
• 2 tbsp soy sauce
• 4 tbsp mayonnaise
• ½ lemon (juice)
• 1 tbsp sesame oil
• sugar to taste
• salt
• oil for frying

• frying pan
• large bowl
• small bowl

Heat oil in a pan over medium heat and sauté shallots and garlic for approx. 2 min., then deglaze pan with mirin, add soy sauce, and cook for approx. 2 min., until liquid has reduced. Transfer to a bowl and leave to cool for a few min., then mix with mayonnaise. Mix Chinese cabbage with lemon juice and sesame oil. Add sugar and salt to taste and set aside.

Step 3/4

• 2 chicken breasts
• 3 eggs
• 100 g flour
• 200 g bread crumbs
• salt
• pepper

• 3 large bowls

Season chicken breasts with salt and pepper. Whisk eggs in a bowl and add flour and breadcrumbs to two separate bowls. Dredge the chicken breasts first in flour, then egg, and then breadcrumbs.

Step 4/4

• 200 ml oil
• rice for serving

• frying pan

Add oil to a pan set over medium heat and fry chicken on each side for approx. 3 min., until brown and crispy. Serve chicken katsu with Chinese cabbage salad and rice and drizzled with mayonnaise sauce. Enjoy!

Enjoy your meal!